Market Notes
September 17, 2026

FROM HEAT TO COOL TO MOTH

   Bad day(s) for brassicas. The heat has subsided, but the damage is done and it gets worse.  The wilting has wilted, the disking has been disked,  the holes in the leaves won’t grow back, and the moths have arrived. Diamondback worm, or diamond back moth (Plutella xylostella), has wreaked havoc  throughout the existing fields.  For the above ground brassicas, there are holes and defects, yielding acres  of inedible product. For root vegetables there is some hope. While the tops are off color, wilted and have moth holes, the roots themselves are in fine condition. Bad for a cornucopia but great in the kitchen as the roots are fine. This is not retail product, and gold beets continue to be absent. Our best estimate is that things should improve at the beginning of October, as newer fields come into harvest. The largest change, increase in volume and quality,  won’t come until Mexico harvest begins. Plantings in Mexico begin this week so we should see product in Early November.

FINGERLINGS AND FRIENDS

  Starting next week, we will be full on with our production in Oregon and Colorado. Forward distribution on both coasts is going strong, and we are starting to get fancy with building complex pallets. We can combine marbles with all our fingerling varieties out of Oregon, and can add reds, yellows, russets, and organics to our Colorado loading. Of course, you can get straight pallets of these additional items, but the exciting news is how we can mix and deliver.  Same goes for the FOB’s. Call for details.

NEW PRODUCE QUIZ – – WHAT AM I??

  I first appeared in Europe centuries ago, and I am believed to have developed from a natural cross between a turnip and a type of cabbage, making me a true vegetable hybrid with an interesting family tree. Farmers grow me as a cool-season root crop, planting my seeds directly into the soil where my round roots slowly develop beneath the ground. Some people have joked that I look like a turnip that spent too much time at the gym, because I am generally larger and more rounded. Above the soil, my leaves are blue-green and slightly waxy, while my underground root is usually purple or reddish at the top and creamy yellow or pale gold toward the bottom. When you cut me open, my firm flesh reveals a beautiful golden-yellow color, and my flavor is mildly sweet, earthy, and slightly peppery. My taste becomes sweeter and more mellow when I am cooked, especially after roasting, which brings out my natural sugars. In the kitchen, I can be peeled and roasted, boiled and mashed, or added to hearty soups, stews, and casseroles. I can also be cut into fries, baked into chips, sautéed with butter, or combined with potatoes for a comforting side dish. In Scotland, I have a special place in traditional cooking and may appear mashed alongside potatoes in a dish called “neeps and tatties,” often served with haggis. I am also popular in Scandinavian cooking, where I can be found in soups, mashes, and other warming winter dishes. Although my appearance may not win a beauty contest, I like to remind everyone that beauty is more than skin deep especially when I am hiding underground. I provide vitamin C, potassium, fiber, and other nutrients while being relatively low in calories, making me a nutritious addition to many meals. So, if you see my purple-topped, golden-fleshed root waiting in the produce aisle, remember that I may look humble on the outside, but I am a sweet, versatile, and nutritious vegetable with a long history.

THE ANSWER TO LAST WEEK’S QUIZ WAS … ANGELICA.…CONGRATS TO ALL WINNERS  

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